Carrot Cake with Cream Cheese Filling

Carrot Cake:
	vegetable cooking spray and flour, for preparing pan
3 cups	flour
2 1/4 cups	sugar
3 teaspoons	ground cinnamon
3 teaspoons	baking soda
1 teaspoon	salt
6	eggs
1 1/2 cups	fresh carrot purée (1 1/2 cups carrot baby food, may be substituted)
1 1/2 cups	vegetable oil
1 cup	grated carrots
1 cup	golden raisins
Filling:
1 cup	unsalted butter
1 cup	cream cheese (not whipped)
2 1/2 cups	powdered sugar
1 teaspoon	pure vanilla extract
2 cups	finely chopped walnuts

Page 1

Carrot Cake with Cream Cheese Filling - Ingredients Continued

powdered sugar, for dusting

Page 2

Carrot Cake with Cream Cheese Filling - Equipment List

Measuring Cups and Spoons
Mixing Bowls

Page 3

Carrot Cake with Cream Cheese Filling - Instructions

Tip: If you opt to use purchased baby food rather than freshly pureed carrots, purchase organic baby
food as it will yield better flavor and color.

Preheat oven to 350 F.

Lightly coat the Bundt pan and tunnel insert with cooking spray and dust with flour; set aside.

In a small bowl, sift together the flour, sugar, cinnamon, baking soda and salt; set aside.

In a large bowl, using an electric mixer set on medium speed, beat together the eggs, carrot puree, and
vegetable oil. Add the dry ingredients and, with the mixer set on medium-high speed, beat until smooth,
stopping to scrape down the sides of the bowl as necessary. Stir in the carrots and raisins.

Spoon the batter into the prepared Bundt pan and spread it around evenly with a rubber spatula. Place
the tunnel insert on top of the pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the
center comes out clean. Let the cake rest, set on a rack, for 5 minutes.

Page 4

Carrot Cake with Cream Cheese Filling - Instructions Continued

Slowly remove the tunnel insert. (Note: If the cake has risen over the pan rim, trim off the excess
before removing the insert.) Let cool for 10 minutes and then place a cooling rack on top of the cake,
invert the cake, and remove the pan. Cool completely.

To make the filling: In a medium bowl, using an electric mixture set on medium speed, cream the butter
and cream cheese until light and fluffy. Beat in the vanilla. Add the powdered sugar, reduce the mixer
speed to low, and mix until light and fluffy, about 5 minutes.

To fill the cake, invert the cooled cake to reveal the tunnel. Fill the tunnel with the cream cheese
filling, spreading it evenly to the outer edges of the cake with a rubber spatula. (Note: It will look
like the entire bottom of the cake is frosted.) Sprinkle chopped walnuts over the filling. Invert the
cake on to a serving platter.

Chill at least 1 hour before serving. Before serving, dust lightly with powdered sugar.

Serves 16.

Page 5